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avgolemono soup recipe

Creamy Greek Lemon Avgolemono Soup

A velvety Greek soup with egg-thickened broth and bright lemon notes, perfect for comforting weeknight meals or elegant dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

  • 32 ounces chicken broth
  • 1 cup orzo pasta
  • 4 egg yolks
  • 2 lemons, juiced or 2 tablespoons concentrated lemon juice
  • dill weed to taste
  • pepper to taste

Method
 

  1. Heat the chicken broth over medium-high heat until it reaches a boil.
  2. Separate the egg yolks from the whites.
  3. In a glass measuring cup, whisk together the egg yolks, lemon juice, dill weed, and pepper to taste.
  4. Once the broth is boiling, remove a couple ladles full and slowly pour it into the egg-lemon mixture while whisking constantly to temper the eggs.
  5. Add the orzo pasta to the remaining pot of broth and cook until tender, about 7-8 minutes.
  6. Stir the tempered egg-lemon mixture back into the pot, whisking gently. Taste and adjust seasoning as needed.

Notes

When tempering the eggs, slowly pour the hot broth into the egg mixture while whisking constantly to prevent scrambling and ensure a silky texture.